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Author Topic: Brown ale.  (Read 6544 times)

Offline erockrph

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Re: Brown ale.
« Reply #15 on: September 07, 2017, 06:09:10 am »
I'm with Denny on the 5.3 choice for a brown ale, hoppy or otherwise. The only time I like an increased pH is when I want to enhance the perception of roast character in something like a stout or porter. Most other ales fall in the 5.3-5.4 range, and I'm finding myself enjoying the ones on the lower side of that range better.
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Offline HoosierBrew

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Re: Brown ale.
« Reply #16 on: September 07, 2017, 06:13:40 am »
I'm with Denny on the 5.3 choice for a brown ale, hoppy or otherwise. The only time I like an increased pH is when I want to enhance the perception of roast character in something like a stout or porter. Most other ales fall in the 5.3-5.4 range, and I'm finding myself enjoying the ones on the lower side of that range better.


Personally, I feel a higher pH softens and rounds out roast character in my beers, as opposed to enhancing it. I get more of a sharp, acrid thing from roast malts at low pH. Regardless, we're just talking about a moderate chocolate addition in a brown ale anyway, so the pH wouldn't be as big an issue either way.
Jon H.

Offline curtdogg

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Re: Brown ale.
« Reply #17 on: September 07, 2017, 06:50:49 am »
I'm with Denny on the 5.3 choice for a brown ale, hoppy or otherwise. The only time I like an increased pH is when I want to enhance the perception of roast character in something like a stout or porter. Most other ales fall in the 5.3-5.4 range, and I'm finding myself enjoying the ones on the lower side of that range better.


Personally, I feel a higher pH softens and rounds out roast character in my beers, as opposed to enhancing it. I get more of a sharp, acrid thing from roast malts at low pH. Regardless, we're just talking about a moderate chocolate addition in a brown ale anyway, so the pH wouldn't be as big an issue either way.
Reminds of last year when i first started looking into water chemistry. This was before i knew about Bru n water or ez water. I used a 5.2 stabelizer in an oatmeal stout, it tasted like chewing on a lump of charcoal. Bad memories.

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Offline denny

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Re: Brown ale.
« Reply #18 on: September 07, 2017, 10:11:06 am »
I'm with Denny on the 5.3 choice for a brown ale, hoppy or otherwise. The only time I like an increased pH is when I want to enhance the perception of roast character in something like a stout or porter. Most other ales fall in the 5.3-5.4 range, and I'm finding myself enjoying the ones on the lower side of that range better.


Personally, I feel a higher pH softens and rounds out roast character in my beers, as opposed to enhancing it. I get more of a sharp, acrid thing from roast malts at low pH. Regardless, we're just talking about a moderate chocolate addition in a brown ale anyway, so the pH wouldn't be as big an issue either way.

In my recipe (http://wiki.homebrewersassociation.org/NotiBrownAle) there is no real roast malt and just a bit of chocolate.  I prefer the very slightly lower pH for it.
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Offline HoosierBrew

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Re: Brown ale.
« Reply #19 on: September 07, 2017, 10:23:58 am »
Yeah, I agree that the chocolate is pretty negligible in brown. I was more saying that, in general, a higher pH softens roast character IMO. Obviously not too much roast here. I just like mine at 5.5 a little better.
Jon H.

Offline denny

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Re: Brown ale.
« Reply #20 on: September 07, 2017, 10:40:19 am »
Yeah, I agree that the chocolate is pretty negligible in brown. I was more saying that, in general, a higher pH softens roast character IMO. Obviously not too much roast here. I just like mine at 5.5 a little better.

In general, I agree with you on both points!
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Offline HoosierBrew

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Re: Brown ale.
« Reply #21 on: September 07, 2017, 10:42:23 am »
Yeah, I agree that the chocolate is pretty negligible in brown. I was more saying that, in general, a higher pH softens roast character IMO. Obviously not too much roast here. I just like mine at 5.5 a little better.

In general, I agree with you on both points!


:)
Jon H.

Offline curtdogg

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Re: Brown ale.
« Reply #22 on: September 07, 2017, 02:08:45 pm »
Yeah, I agree that the chocolate is pretty negligible in brown. I was more saying that, in general, a higher pH softens roast character IMO. Obviously not too much roast here. I just like mine at 5.5 a little better.
I see some folks add all the rosted grain during mash out. Would this be another way to soften the roast charecter?

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Offline Iliff Ave

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Re: Brown ale.
« Reply #23 on: September 07, 2017, 02:26:25 pm »
Yeah, I agree that the chocolate is pretty negligible in brown. I was more saying that, in general, a higher pH softens roast character IMO. Obviously not too much roast here. I just like mine at 5.5 a little better.
I see some folks add all the rosted grain during mash out. Would this be another way to soften the roast charecter?

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Yes. It all depends what you want in the beer. If you want less roast character just use less roasted malt. I think a lot of people add it later when attempting to get more color without the roast.
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